Preparation time: 20 mins
Cooking time: 15 mins
Ingredients for four
What you need
600g lean lamb leg steaks, cut into 3cm cubes
120g natural yoghurt + extra, to serve
1/4 cup tikka paste
1/3 cup lime juice +extra wedges, to serve
1/3 cup coriander leaves, roughly chopped
200g baby tomato medley, quartered
1 large Lebanese cucumber, diced
80g baby salad leaves
1 tbsp olive oil
Flaked almonds, toasted, long green chilli, thinly sliced, to serve
4 naan breads, warmed, to serve
What to do
Combine yoghurt, tikka paste, 3 tablespoons lime juice and half the coriander in a large snap-lock bag. Season, add lamb, rub to coat and set aside for 10 minutes. Thread lamb onto skewers and place on a plate.
Heat a large, lightly oiled char-grill or non-stick frying pan over high heat. Cook lamb, in batches, if necessary, for 2-3 minutes per side, until slightly charred and cooked to your liking.
Place lamb on plate, covered with foil, to rest for five minutes.
In a medium bowl, combine tomatoes, cucumber and salad leaves. Drizzle with remaining lime juice and olive oil. Season and toss to coat.
Serve with salad, extra yoghurt, lime wedges and naan bread.
Sprinkle lamb with remaining coriander, almonds and chilli. Serve with salad, extra yoghurt, lime wedges and naan bread.
You can use lamb fillet, backstrap or rump instead of lamb leg steaks.
Tandoori, rogan josh or korma paste would also work well in this recipe.